a truly unforgettableFESTIVE SEASON

CHRISTMAS & NEW YEAR 2 0 1 8 / 2 0 1 9

a truly unforgettable FESTIVE SEASON

Bring in Christmas and the New Year in style with Four Seasons Hotel Ritz Lisbon’s festive offerings.

Keeping the magic of Christmas dreams alive with spectacular celebrations and events during this year’s

festive season - the enchantment begins the moment you enter the hotel lobby.

New Year’s Eve guarantees an unforgettable evening. For one night only, the hotel’s ballroom will transform into a

beacon of revelry to stage a glamorous event. Delight in a delectable dinner created by Executive Chef,

Pascal Meynard, and toast the New Year with a glass of champagne.

New year’s day brunch is the best way to celebrate the New Year

and revel in the wonderful ambience.

02 03

a truly unforgettable

CHRISTMAS

Christmas is all about family, and of course

food! P A S C A L M E Y N A R D

E x e c u t i v e c h e f

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Christmas Eve Menu

A M U S E B O U C H E Truffle foie gras, peppers crackers

Oysters from Sesimbra, yuzu and coriander

S TA R T E R S Poached lobster in green cardamom butter, lemon and ginger

condiment in salt crust Pan seared scallops, Aquitaine caviar, saké and lime emulsion

M A I N D I S H E S Cod confit, onion, sprouts, corn crumble, cilantro and combava

emulsion ***

Irish lamb tenderloin, cranberries and hazelnuts, girolles and horseradish jus

P R E - D E S S E R T Red berries cloud, hibiscus and lemon caviar

D E S S E R T Sublime mandarine, dried fruits and Porto crispy, spices ice cream

M I G N A R D I S E S

VARANDA RESTAURANT: 190€ per person (without beverages) 50% off for children from 6 to 12 years old

Complimentary for children below the age of 5 years old 06 07

Christmas Day Buffet STARTERS

S O U P • Asparagus cream with ginger and tarragon, sunflower toasted seeds

S A L A D S • Lettuce mesclum, purple endíves, pecan caramelized walnut, pomegranate and goat cheese • Organic red quinoa, courgette and chioggia beetroot • Organic vegetables confit with lemon thyme • Shrimps, beluga lentils, sausage and mint • Lobster salad, asparagus and Grana Padano • Smoked duck, pomegranate and sweet and sour vegetables • Smoked octopus, with grilled fennel, confit cherry tomato and basil vinaigrette • Asian salad, marinated salmon, shiso sauce • Mozzarella di Bufala, cherry tomato, hazelnut and basil • Smoked, marinated and cured fish selection

S TA R T E R S A N D V E R R I N E S • Foie gras, pumpkin, tonka broad beans and cacao grué • Scallops crumble, red curry and ginger, avocado mousse and Kaffir lime • Eggplant with miso and black sesame • Salmon and tuna with sesame, cucumber and grapefruit cardamom • Quail with pear and white Port wine • Roasted octopus, condiment from Algarve, yuzu and aji vinaigrette, sprouts coriander • Lobster, ratte potato, mustard and dill • Green and white asparagus, Parmesan and white balsamic vinegar • Crab, cucumber, radishes and lime mayonnaise

08 09

M A I N D I S H E S D E S S E R T S

F I S H T R A D I T I O N A L • Turbot snaké, noisette butter, girolles and ginger • Bolo Rei: Traditional cake with dry and caramelized fruits • Ricotta ravioli, lobster, lime and coriander, shellfish sauce • Coscorões: Portuguese cinnamon and sugar fried dough • Shiitake mushrooms, asparagus, pearl onion and zucchini • Sweet-Rice

M E AT V E R R I N E S • White loin veal, walnut condiment, berberis and sage • Caramel, salt flower and milk chocolate • Roasted puff potato with lemon thyme • Baba with Limoncello • Roasted tubers with rosemary and garlic • Chocolate, yuzu, coconut and tapioca

C A S S E R O L E I N T E R N AT I O N A L • Roasted cod with garlic and olive oil • Hibiscus tea crème brûlée with red berries

• Dark chocolate 70% feuilletine, peanut creamy T R O LLE Y • Mont blanc and cassis • Kid confit with black truffle condiment • Choux craquelin with pecan praline

• Coconut mousse, passion fruit and mango creamy S E A F O O D S TAT I O N • Truffle selection • Oysters Bar, lobster, shrimps, golden bream tartar, passion fruit foam • Dark chocolate and bitter cherries tart • Rice and quinoa crispy selection, with crab pressé • Yuzu and raspberries tartelette

• Tangerine and chocolate creamy C H E E S E A N D C O L D C U T S • Millefeuille with raspberries mascarpone • Cold cuts selection with Pata Negra smoked ham • Selection of national and international cheeses, homemade compote, S L I C E D F R U I T fruits confit

S U S H I E S A S H I M I S TAT I O N

BALLROOM from 1.00 pm to 3.30 pm

170€ per person without beverage 1 glass of champagne Perrier-Jouët included 50% off for children from 6 to 12 years old

Complimentary for Children below the age of 5 010 011

a truly unforgettableNEW YEARS EVE

ENTERTAINMENT

PIANIST DURING COCKTAIL

AMBIENT MUSIC DURING DINNER: JAZZ BAND AND VOICES

DJ AFTER MIDNIGHT

DRESS CODE: The recommended dress code is evening attire

cocktail: 7:30 pm dinner: 9:00 pm

Floor plan SIDE AREA: 475€ per person with beverages: selection of wines and Perrier-Jouët champagne included freely.

CENTRAL AREA: 575€ per person with beverages: selection of wines and Perrier-Jouët champagne included freely.

MEZZANINE / SUPERIOR BALCONY: 975€ per person: selection of premium wines and Dom Pérignon Champagne included.

CHILDREN: • Ballroom sitting: complimentary for children below the age of 5 years old. • Children Réveillon: separate room with a complimentary Buffet and

animation until 2am for children below the age of 12 years old.

STAGE

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CENTRAL AREA

MEZZANINE

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New Years Eve Menu

A M U S E B O U C H E Armagnac foie gras

Joselito smoked ham Oysters from Sesimbra, yuzu and shiso

S TA R T E R Carabineiro from Algarve, goose barnacles, grapefruit and sea

fingers, quinoa crisp, lime and lemongrass emulsion

M A I N D I S H E S Line caught turbot confit in citrus butter, sea purslane, green asparagus, Aquitaine caviar and lemon myrtle

*** Marinated deer tenderloin with Forest pepper, smoked salsify,

black truffle, girolles and monkey pepper infused jus

D E S S E R T White chocolate coque, pineapple, mango and sudachi confit,

coconut cream

M I G N A R D I S E S

014 015

New Years Eve Menu *This menu is exclusive to the Mezzanine Area

A M U S E B O U C H E *Truffle foie gras

Coupe du Tsar smoked salmon *Oscietra caviar

S TA R T E R Carabineiro from Algarve, goose barnacles, grapefruit and sea

fingers, quinoa crisp, lime and lemongrass emulsion

M A I N D I S H E S Line caught turbot confit in citrus butter, sea purslane, green

asparagus, *Beluga caviar and lemon myrtle

*** Marinated deer tenderloin with Forest pepper, smoked salsify,

melanosporum black truffle, girolles and monkey pepper infused jus

D E S S E R T White chocolate coque, pineapple, mango and sudachi confit,

coconut cream

S E LE CT I O N O F C H E E S E S

M I G N A R D I S E S

* * * * * * * * * * * * * * * * * * * * * * * * * * * * W I N E S

Dom Pérignon Champagne Chablis Grand Cru Les Preuses - 2016

Pessac-Léognan Château Carbonnieux blanc - 2013 Saint-Emilion Château Troplong Mondot 1er Cru Classé – 2013

016 Burmester Tawny Porto 20 years old 017

New Year’s Day Buffet

S TA R T E R S

S O U P • Crustaceous consommé with lobster and kaffir lime

S A L A D S • Pleurotes, Portobello, shiitake with parmesan • Green and white asparagus seeds condiment, pistachio oil • Roasted octopus, padrón peppers and cherry tomato • Lobster salad, soy sprouts, bok choy and coconut • Fregola sarda, bresaola, dry tomato and basil • Shrimps, red quinoa, roasted peppers • Eggplant, zucchini and grilled purple onion, ginger and coriander vinaigrette • Asian salad, grilled squid and snacké shimeji • Salmon Gravlax with ratte potato confit, grilled chives, mustard and dill • Roasted vegetables and vanilla and caju vinaigrette

S TA R T E R S A N D V E R R I N E S • Golden bream ceviche with pickle and purple onion, seaweed, wakame and leche tigre • Macaron with tomato, honey, goat cheese and basil • Lobster with cucumber, celery and wasabi mayonnaise • Shrimps, yuzu vinaigrette, avocado mousse, cuttlefish ink and coriander sprouts • Duck foie gras, white Moscatel and pain d’épices • Scallops snackés, diced vegetables and cress chlorophyle • Braised red mullet, fennel purée, lemon crudités • Black pork, char siu, green mango, sesame crispy • John Dory, ginger and green shiso sauce • Marinated salmon with Asian sauce, lemon and coriander

M A I N D I S H E S

F I S H • Stone bass with BSE wine and yuzu sauce • Green and white asparagus in fine herbs butter sautéed and hazelnuts crumble • Fregola sarda with mascarpone, lime and Espelette pepper

M E AT • Guineafowl with shimeji mushrooms and pearl onion glazed root vegetables • Roasted ratte potatoes, bacon, grilled chives and Feta cheese

CA S S E R O LE • Shellfish and red mullet cataplana

T R O LLE Y • Veal charolais loin with rosemary and Voatsiperifery pepper sauce

S E A F O O D S TAT I O N • Oysters, lobster, shrimps, sea bass tartar, passion fruit foam • Rice and quinoa crispy selection, crab pressé

C H E E S E A N D C O LD C U T S • Cold cuts selection and Pata Negra smoked ham • National and international cheeses, homemade compote, fruits confit

S U S H I A N D S A S H I M I S TAT I O N

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D E S S E R T S

T R A D I T I O N A L•BoloRei: Traditional cake with dry and caramelized fruits•Coscorões:Portuguese cinnamon and sugar fried dough•Sweet-rice•Sonhos: Portuguese sugar puff dough balls

V E R R I N E S•Coconut, mango and citronela•Pineapple, lime and Ivoire chocolate•Tiramisù

I N T E R N AT I O N A L•Dark chocolate tart, raspberries and lychees•Caramel tart with dry fruits•Choux craquelin, with pecanpraliné•Chocolate macaron and Timut pepper•Millefeuille with mascarpone, raspberries and lime•Crèmebrûlée with vanilla from Madagascar•Jivara mousse and cacao grué crispy•Raspberry cheesecake•Truffles selection•Christmas roll•Tonka beans and Ivoire chocolate•Pistachio and dark chocolate•Mendiants•Cassis and violet macarons

S L I C E D F R U I T

Ballroom

from 1.00 pm to 3.30 pm

190€ per person without beverages, 1 glass of champagne Perrier-Jouët included 020 50% off for children from 6 to 12 years old 021

Complimentary for Children below the age of 5 years old

terms & conditions

Christmas EvE DinnEr • 24th DEC

Christmas BuffEt • 25th DEC

& nEw YEars DaY BuffEt • 1st jan

R E S E R VAT I O N S

To secure your reservation we will require a credit

card. For that purpose please send us the front

copy of your CC, by fax, together with the pre-

authorization..

CA N C E LL AT I O N S

You can cancel your reservation until 30 days prior

to the event without cost. In case of no show the

full amount will be charged to your credit card.

For more details please contact us:

(+351) 21 381 1400

VARANDA.LIS@FOURSEASONS.COM

nEw YEar’s DinnEr • 31st DEC

R E S E R VAT I O N S

Please be advised that due to the popularity of this

event, New Year’s Eve reservations we will need to

be fully paid for in advance.

CA N C E LL AT I O N S

You can cancel your reservation until 30 days

prior to the event without cost. In case of no show

the full amount will be charged to your credit card.

D I N I N G R O O M S E T U P

Tables of 02, 04, 06 and 08 seats area available.

Please advise if you do not want to share table.

The hotel reserves the right to give information on

the placement of tables and seats assignments in

the dining room on the 31st only.

The seats will be assigned as reservations are confirmed.

For more details please contact us:

(+351) 21 381 1494

CARLA.FERNANDES@FOURSEASONS.COM

H O U R S

All services will start at the announced times.

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until next year...